serves 4
The salsa is what gives this easy cod dish its punch. You may serve the salsa with other fish, too, such as grilled or poached salmon, perch, fresh halibut, or snapper, and more.
FOR THE SALSA
1 small navel orange
4 plum tomatoes, peeled, seeded, and chopped
2 tablespoons strained fresh orange juice
2 tablespoons mastiha liqueur or ouzo
⅓ cup (35 g) finely chopped red onion
2 tablespoons strained fresh lemon juice
2 tablespoons extra-virgin Greek olive oil
½ cup (75 g) finely chopped pitted Greek cracked green olives
½ teaspoon crushed coriander seeds
½ teaspoon smoked paprika
2 tablespoons chopped fresh oregano
FOR THE FISH
Olive oil, for the baking dish
4 (6-ounce) cod or other white-fleshed fish fillets, such as halibut, snapper, or perch
Salt and freshly ground black pepper
2 teaspoons finely chopped lemon zest
Make the salsa: Grate the orange along the fine teeth of a Microplane and reserve 2 teaspoons of the zest for the fish. Peel the orange, removing the pith completely. Divide it into sections and cut each into thin triangular slices. Put the orange slices in a bowl and add all the remaining salsa ingredients, cover, and refrigerate for 1 hour. Remove from the refrigerator 15 to 20 minutes before serving.
Make the fish: Preheat the oven to 375ºF (190ºC). Lightly oil a glass baking dish large enough to fit the fish in one layer.
Season the fish on both sides with salt and pepper. Place in the pan and sprinkle with the lemon zest and reserved 2 teaspoons orange zest. Drizzle with olive oil. Bake for about 12 minutes, until the fish is fork-tender. Transfer to a platter, spoon over the salsa and any pan juices, and serve.